Ingredients

600 g pork fillet, cut into medallions (see tip)

100 g sour cream

100 g prosciutto (thinly sliced)

1 tablespoon Vegeta Beef Stock Powder

50 g flour

30 g butter

300 ml cooking cream

½ teaspoon thyme

1 teaspoon basil

50 ml white wine

1-2 tablespoons parsley, chopped

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons 35 min

• 1 Spread each pork slice with sour cream, add a slice of prosciutto and fold over. Secure the ends with toothpicks.
• 2 Sprinkle about half a tablespoon of Vegeta Beef Stock Powder over the prepared fillets and cover with flour.
• 3 Melt the butter in hot pan and cook the fillets briefly, turning so all sides cook evenly. Cover with cooking cream.
• 4 Add thyme, basil, left over Vegeta Beef Stock Powder and continue cooking on mild heat, for 15 minutes.
• 5 Just before completing the recipe add wine.